Name: Preserved Nectarines
Ingredients: 1/4 pint of water

Preserved Nectarines

Ingredients

1/4 pint of water

Directions

1562. INGREDIENTS.--To every lb. of sugar allow 1/4 pint of water; nectarines.
_Mode_.--Divide the nectarines in two, take out the stones, and make a strong syrup with sugar and water in the above proportion. Put in the nectarines, and boil them until they have thoroughly imbibed the sugar. Keep the fruit as whole as possible, and turn it carefully into a pan. The next day boil it again for a few minutes, take out the nectarines, put them into jars, boil the syrup quickly for 5 minutes, pour it over the fruit, and, when cold, cover the preserve down. The syrup and preserve must be carefully skimmed, or it will not be clear.
_Time_.--10 minutes to boil the sugar and water; 20 minutes to boil the fruit the first time, 10 minutes the second time; 5 minutes to boil the syrup.
_Seasonable_ in August and September, but cheapest in September.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.